Beijing restaurant rings in summer with culinary delights
2021-07-13
Il Ristorante Niko Romito at Bvlgari Hotel Beijing always updates its menu in accordance with the season. As summer unfolds, new dishes that embody both Italian traditons and seasonal sourcing are ready to delight your tastebuds.
Glazed aubergine with tomatoes, capers, olives and basil [Photo provided to chinadaily.com.cn]
One of the big protagonists of the new entrees is the Glazed aubergine with tomatoes, capers, olives and basil. An entirely vegetarian dish that outshades the conventional texture of the aubergine giving it the consistency of a slice of meat, it maintains tenderness and humidity with a balanced taste that leads the diners in an experience of the flavors of southern Italy.
Steamed pork with caramelized figs [Photo provided to chinadaily.com.cn]
Another is the steamed pork with caramelized figs, made with carefully cooked pork neck from Spain. Topped with figs marinated for 24 hours, it is dressed with balsamic vinegar, olive oil and black pepper and finished with thyme to bring a tender and juicy taste that will make diners’ mouths water.
Homemade tortelli with tomato, burrata and basil [Photo provided to chinadaily.com.cn]
Homemade tortelli with tomato, burrata and basil embodies the Italian flair in all ways. The home made pasta, the tomatoes, the burrata and basil reflect the colors and the taste of the country. The tortelli are carefully handcrafted one by one, as per tradition. The freshness of the tomato and the delicate taste of the burrata are enhanced by the basil aroma that immediately reminds guests of summer and the warmer seasons.
Vegetable lasagna [Photo provided to chinadaily.com.cn]
Vegetable lasagne. A lighter and vegetarian version of the great classic of Italy's gastronomic tradition. Each vegetable is cooked separately, respecting its texture and structure. A light yet tasty dish that combines Chef Niko's passion for the vegetable kingdom and his endless research on the balance between taste and health.
The crispy suckling pig with orange caramel sauce [Photo provided to chinadaily.com.cn]
The crispy suckling pig with orange caramel sauce is the Italian version of the sweet and sour concept which is so endemic of China and Eastern countries in general. The sweet note conveyed by the orange glaze and the crunchy outside layer of the soft suckling pig give this dish an incredible complexity, which embodies all the different textures and flavors that reach perfect balance in the palate.
Braised lamb with seasonal vegetables [Photo provided to chinadaily.com.cn]
Braised lamb with seasonal vegetables is a perfect main course served with baked potatoes and seasonal vegetables, bringing a traditional recipe to the table. In Italy it is often cooked in the Easter period, and each family has its own variant. Its chief distinguishing feautre is being cooked for a prolonged period at low temperatures to maintain the juices and tenderness of the meat.
The whole-wheat fruit tart with vanilla sauce [Photo provided to chinadaily.com.cn]
The whole-wheat fruit tart with vanilla sauce is a joyful and fresh dessert, enlightened by the use of organic fruit, whole wheat flour and a delicate vanilla cream. Very typical of the Italian northern countryside, this dessert brings back childhood memories that never fade.
Il Ristorante Niko Romito @ Bvlgari Hotel Beijing [Photo provided to chinadaily.com.cn]
The summer menu can be paired with a selection of over 100 wines from Italy and other countries, including organic wines and biodynamic wines. Guests will also be able to taste wines specially presented by Giovanni Bulgari's Chateau Podernuovo a Palazzone for Bulgari's hotels and resorts. Il Ristorante Niko Romito also uses Richard Ginori, the oldest porcelain brand in Italy since 1735, to complement the summer dishes, showing a unique Italian decorative art style. The concept and design of Il Ristorante Niko Romito are reflected in a refined and exquisite way.
